Ingredients:

  • 2 cups heavy cream, chilled
  • 1 cup half-and-half
  • 1/2 cup pure grade A maple syrup
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1 cup raw pecan halves
  • 1 tbsp unsalted butter, melted
  • 1 tbsp pure maple syrup
  • pinch of cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Toss the raw pecans with melted butter, 1 tablespoon of maple syrup, and cinnamon on a baking sheet.
  3. Roast the pecans for 5–7 minutes until they are fragrant and golden-brown, then let them cool completely.
  4. In a large bowl, whisk together the heavy cream, half-and-half, granulated sugar, and salt until the sugar has fully dissolved.
  5. Slowly stir in the 1/2 cup of maple syrup and vanilla extract until the mixture is smooth.
  6. For traditional churners: Pour the mixture into the frozen bowl and churn for 20–25 minutes, folding in the toasted pecans during the last 2 minutes. For Ninja Creami: Pour the base into the pint container, freeze for 24 hours, then process using the Ice Cream function and add pecans as a mix-in.